68 results found
This whiskey-laced, bittersweet red wine-like, three-ingredient cocktail is best appreciated as an after-dinner digestive or late-night refresher.
Port and Brandy (AKA Randy) are a match made in heaven, here subtly enriched with a touch of sugar.
Rich and fruity tawny port sits beautifully with aged rhum agricole in this spirit-forward late-night sipper.
Port and brandy (rhymes 'Randy') are traditionally consumed at Christmas and used to be a popular British pub combo. I've used maple syrup in place of
Grainy vodka with dry, wine-like notes. The garnish makes the drink.
Complex and sophisticated, scotch whisky-based with rich and dry vinous notes. Classically, the Chancelor is made with dry vermouth, but even with a rich
A potent (pleasingly so) late-night sipping cocktail that's rendered less volatile by serving on-the-rocks.
Full-bodied both describes this cocktail and how you'll feel after consuming this very tasty meal of a drink.
This deep cherry red Negroni-like aperitivo is equally tasty shaken and served straight-up – indeed that's how it was originally made, like a Shakerato.
The winning cocktail from CLASS magazine Bartender of the Year 2009.
Deep burgundy red and boozy. Based on the classic combination of port and brandy, this is a drink to finish a night. (Benefits from some dilution so stir
Flipping good. Easy and light.
Rum character shines, distinguishing this from lesser fizzes.
A dessert cocktail designed to complement Cuban cigars.
Tawny port adds grape fruitiness to rum and rye whiskey with freshening tart zesty lemon and subtle bitters complexity.
Like a bottle of port, please be sure to pass this cocktail to the left, or at least drink using your left hand. You'll be rewarded with a spirituous bready
Bourbon and maple syrup somewhat overwhelm the headline port wine, although it does add an underlying fruitiness to this balanced and tasty riff on an
An old-Fashioned with a splash of rum and port in place of sugar syrup. I favour tawny port, but if you've a sweet tooth, then use ruby port.
Rye whiskey with a touch of apricot and grape fruitiness served short, dry and strong. A delicious nightcap.
Claret-cum-mulled wine, but hold out for the warming ginger finish.
Rich and fruity with a balancing brandy backbone. A bite-sized after-dinner or late-night treat that's reminiscent of a very fruity vintage port.
Just as Aaron, its creator, describes it, whiskey-laced boozy blackcurrant fruit pastille.
Either drink through the layers or stir before consuming. Fabulously old-school in style, this sweetened port and old tom gin drink resembles chilled mulled
As the 1887 edition of the Professor's book says, The name of this drink is a misnomer, as coffee and bitters are not to be found among its ingredients,
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